This is a glossary of sorts on edible flowers. Look below to find the links to the descriptions and articles about other edible flowers.
Cilantro–Just like the seeds and leaves, the flowers also have a strong taste. This, by the way, has to be one of my favorite ‘edible flowers’. Don’t cook it, as the flavor fades quickly under heat. Instead, sprinkle the flowers in freshly made salsa or on top of a salad.
Citrus Blossoms–Use the strongly scented waxy petals of citrus trees sparingly. One of my favorite ways to use them is to make flavored sugars. Store about a cup or more in a jar or airtight container with one or two blossoms mixed in. It takes about 24 hours to infuse the flavor but then you can have delicious lemon or orange flavored sugar for your tea. You can use the sugar in baking as well just like you would regular sugar. (Just take the flowers out first before you add the sugar to the mix!)
Clover–Clover blossoms are sweet and taste sort of like anise or licorice.
Cornflower–These are also called Bachelor’s Buttons. They have a strong and sweet flavor that tastes kind of like cloves. They are mostly used as a garnish.
Dandilions–These are sweetest when they are picked young. They taste like honey. They are good raw or steamed. One suggestion is to use them to add a little flavor and texture to your rice.
Dill–Dill flowers taste like the leaves. You can use them exactly as you would use fresh dill in a recipe.
Elderberry–Caution! Make sure you know what you’re doing. All other parts of this plant are poisonous except for the creamy colored petals. When you pick them don’t wash them but instead just check for insects. Washing them removes much of the scent and flavor.
English Daisies–These are bitter and are generally used to beautify a dish rather than to flavor it.